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One-hour Buttermilk Rolls

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Serves 18 | Prep Time | Cook Time

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Ingredients You'll Need

2 pkgs. (1/4 oz. each) active dry yeast
1/4 cup very warm water (115 degrees-120 degrees)
1 1/2 cups buttermilk, at room temperature
1/2 cup packed vegetable shortening
3 tbs. sugar
1 tsp. salt
1/2 tsp. baking soda
4 1/2 cups all-purpose flour


Preheat oven to 400 degrees.

Butter three 6-cup muffin pans.

In bowl stir yeast into warm water until dissolved.

Stir in next 5 ingredients until combined. (Mixture will be lumpy.)

Stir in flour, 1 cup at a time, until soft dough forms.

Turn dough out onto lightly floured surface; knead until smooth and elastic, 8 minutes.

Let stand 10 minutes.

Divide into 18 pieces; divide each dough piece into 3 pieces, cover dough not in use.

Roll each dough piece into round ball. Place 3 balls in each muffin cup. Cover; let rise in warm place until doubled in bulk, 30 minutes.

Bake 15-18 minutes or until golden.

Cool in pans on racks 10 minutes.

Remove from pans; serve or cool completely on rack.

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